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Witkacyk edycja 2017

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.1 liter(s)
    Mash size
  • 26.8 liter(s)
    Total mash volume

Steps

Temp Time
52 C 15 min
66 C 60 min
75 C 15 min
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Fermentables

15.7 BLG
4.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.5 kg 52.2% 81 % 4
Grain Pszeniczny 2 kg 29.9% 85 % 4
Grain Wheat, Flaked 1.2 kg 17.9% 77 % 4
Sum 6.7 kg

Hops

32 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 60 min 11 %
Boil Summer 10 g 5 min 6.4 %
Boil Summer 10 g 1 min 6.4 %
Dry Hop Summer 30 g 7 day(s) 6.4 %

Yeasts

Name Type Form Amount Laboratory
Belgian Wit M21 Ale Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Spice kolendra 20 g Boil 10 min
Spice curacao 20 g Boil 10 min
Spice skórka z pomarańczy 20 g Boil 10 min
Spice curacao 20 g Secondary 7 day(s)
Spice skórka z pomarańczy 20 g Secondary 7 day(s)

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